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Pear and Gorgonzola Salad

Total Time

Prep/Total Time: 25 min.

Makes

6 servings (1-1/4 cups dressing)

This pear and gorgonzola salad is quick and easy. When I have leftover cooked chicken, I often add it to the recipe to make a main dish salad. —Candace McMenamin, Lexington, South Carolina
Pear and Gorgonzola Salad Recipe photo by Taste of Home

Ingredients

  • 1/3 cup white wine vinegar
  • 1 can (15 ounces) pear halves, drained
  • 1/2 teaspoon salt
  • 1/3 cup olive oil
  • 6 cups torn mixed salad greens
  • 2 medium pears, sliced
  • 1 medium tomato, seeded and finely chopped
  • 3/4 cup chopped walnuts
  • 1/4 cup crumbled Gorgonzola cheese
  • Coarsely ground pepper, optional

Directions

  1. For dressing, in a blender, combine the vinegar, pear halves and salt; cover and process until smooth. While processing, gradually add oil in a steady stream.
  2. In a salad bowl, combine the greens, sliced pears, tomato, walnuts and cheese. Drizzle with desired amount of dressing; toss to coat. Serve with pepper if desired. Refrigerate any leftover dressing.

Pear and Gorgonzola Salad Tips

What is the best type of pear to use for pear and gorgonzola salad?

You can use any pear in pear and gorgonzola salad. The most common are Bartlett, Anjou and Boscs. But consider a Comice pear as well, which is particularly sweet and juicy. Check out our list of pear varieties for even more options.

What kinds of greens should you use in pear and gorgonzola salad?

We like any variety of mixed greens for pear and gorgonzola salad but feel free to use whatever greens your family likes best, including spinach. Not sure which greens are right for you? Refer to this handy guide to leafy greens.

How can you make candied walnuts for pear and gorgonzola salad?

Candied walnuts are easy to make in just minutes!

Mark Hagen, Taste of Home Executive Editor

Nutrition Facts

1-1/2 cup: 315 calories, 23g fat (4g saturated fat), 4mg cholesterol, 301mg sodium, 27g carbohydrate (17g sugars, 5g fiber), 5g protein.

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